Magazine

May 8, 2018

A growing thirst for tequila from New York to Tokyo has made the sale of the drink into a multibillion-dollar industry, but its production remains rooted in centuries-old methods of farming using hand tools and packs of mules.

Tequila boom rooted in traditional farming techniques
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An employee works at an oven used to cook agave as J. Cruz Reinoso, founder of the Don Blanco distillery, looks on, in Tequila, Jalisco, Mexico, April 12, 2018. CARLOS JASSO/REUTERS

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